Breakfast

Sweet Potato Pancakes

 

These pancakes are BEYOND delicious and only have 3 basic ingredients, it’s crazy! I make these almost every week and they never last long enough to take a picture. I made these late at night to solve this problem, but even still the husband’s hand had to be in the photo to assure he would get the first bite 😉 I received this recipe originally from my sister, and haven’t stopped making them since.

The Ratio

6-8 small sweet potatoes (previously roasted)

5 eggs

2 bananas

1 tsp baking soda

1/4 t salt

1 t Cinnamon

1 T vanilla

optional: nutmeg and/or ginger to taste! I always add 1/2 t ginger to mine.

PROCESS

all above ingredients in a food processor until smooth

drop

1/8 C batter one at a time onto a preheated skillet covered in coconut oil.

cook

on medium to medium-low about 3 minutes on one side, 2 minutes on the other. Low heat is key! Flip with a thin spatula to keep them from falling apart. Re-oil pan generously between each batch. These pancakes can be a little testy sometimes if you have the skillet too hot, or a bad spatula and the heat too low. Practice makes perfect and trust me, these are so good that you’ll have LOTS of practice, they will get prettier and prettier each time you make them!

TOP

with more coconut oil or ghee, and maple syrup– YUM

Enjoy!

Katie Mae

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